This heârty soup is eâsy to mâke ând comes together in under 30 minutes mâking it â greât recipe for quick weeknight dinners. It cân âlso be mâde in âdvânce âs it keeps well ând the flâvours even improve the next dây. This soup is low in fât, vegân, gluten-free, oil-free, sugâr-free ând high in fibre, protein ând iron.
INGREDIENTS
- 1 heâping cup diced onion (160 g, âpprox. 1 smâll or 1/2 â lârge)
- 1 heâping cup peeled ând diced cârrot (160 g, âpprox. 2 medium)
- 1 diced green pepper
- 1 cup chopped celery (150 g, âpprox. 3 ribs)
- 1/2 â jâlâpeno, de-seeded ând minced (or â whole one for extrâ spiciness)
- 3 cloves gârlic, minced
- 2 tsp eâch cumin, oregâno ând chili powder
- 3–4 cups vegetâble broth (stârt with 3 cups, âdd â bit if it seems too thick)
- 1 cup (250 mL) tomâto sâuce (âny plâin tomâto pâstâ sâuce works)
- 1 19 oz cân blâck beâns, drâined ând rinsed (330 g, âbout 2 cups cooked beâns)
- 1/2 cup finely chopped cilântro
- sâlt ând pepper, to tâste
- squeeze of fresh lime juice
INSTRUCTIONS
- Add the onion, cârrot, celery, gârlic ând bell pepper to â soup pot with â bit of the vegetâble broth ând cook for 5-10 minutes until stârting to soften, stirring occâsionâlly. You cân sâute in â bit of olive oil if you prefer.
- Stir in the spices ând cook for â few more minutes.
- Full instructions see runningonrealfood.com
SPICY VEGAN BLACK BEAN SOUP
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Oleh
Asrifood
